When sufficiently done, the water should be
instantly poured off, and the vessel containing
the cooked potatoes is to be placed on the side
of the fire with the cover off until the steam be
completely evaporated; the potatoes are thus
rendered quite dry and mealy."
Potatoes, Boiled (Irish fashion). — In
Ireland potatoes are cooked so that they may
have, as they call it, a bo)w in them ; that is,
that the middle part shall not be quite cooked.
They are done thus : — Put a gallon of water
with two ounces of salt✪ Boiled Potatoes (Irish Fashion) in a large ii'on pot with
the potatoes, boil for about ten minutes, or
until the skin is loose, pour the water out of the
pot, put a dry cloth on the top of the potatoes,
and place the pot on the side of the fire, with-
out water, for about twenty minutes, and serve,
In Ireland turf is the principal article of fuel,
which is burnt on the flat hearth; a little of
it is generally scraped up round the pot so as
to keep a gradual heat ; by this plan the potato
is both boiled and baked. Probable cost, Id.
or Ud. per pound.
Potatoes, Boiled in their Jackets.-;-
Potatoes are frequently boiled and served in
their jackets, and a small plate is placed bj'
the side of each guest to receive the skins.
They are certainly nicer boiled in this way
than in any other, and also better, for the
most nutritious portion of the potato is said to
lie quite close to the skin, and it is frequently
cut off when the potato is carelessly peeled :
at the same time this method is an inconvenient
and not very tidy way of serving them.
Choose potatoes of uniform size, and scrub
them with a soft brush until they are perfectly
clean. Put them into a saucepan with a little
cold water, not quite sufficient to cover them.
Boil them as gently as possible, for the more
slowly they are cooked the better they will be.
If a little salt is thrown in occasionally, it will
be found a gi-eat improvement. If the potatoes
are large, add half a cupful of cold water
every now and then. In order to ascertain
whether or not they are done enough, probe
them occasionally with a fork, and when they
are tender tliroughout, pour off the water, put
the saucepan once more on the fire, and let
it remain until the potatoes are quite dry.
Send them to table with the skins on. Time
to boil the potatoes, from half an hour to an
hour, according to size and quality. Allow
si.x potatoes for two persons✪ Boiled Potatoes in Their Jackets. Probable cost, Id.
per pound.
Potatoes, Broiled. — Take some cold
potatoes; cut them lengthwise into slices half
an inch thick, dredge a little flour lightly over
these, and lay them on a hot gridiron over a
clear but not very fierce fire. Turn tkem about
that they may be equally coloured on both sides,
and serve vqry hot. The slices must not
be allowed to get hard, or they will be spoilt.
Time, till browned. Allow two or three potatoes
for each person. Probable cost, Id. or l^d. per
pound.
Potatoes Browned under a Roast-
ing Joint. — Half boil eight or ten large
kidney potsitoes. Drain the water from them,
flour them well✪ Browned Potatoes under a Roasting Joint, and lay them in an earthen dish
or a tin pan. Put this in the drij^ping-pan
under the meat, and baste the potatoes liberally
from timf) to time. "When they are bro-wned
on one side turn them upon the other. Before
sending to table, place them on blotting-paper
POT
( 633 )
POT
Page 1334 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When sufficiently done, the water should be instantly poured off, and the vessel containing the cooked potatoes is to be placed on the side of the fire with the cover off until the steam be
completely evaporated; the potatoes are thus rendered quite dry and mealy."
Potatoes, Boiled (Irish fashion). — In Ireland potatoes are cooked so that they may have, as they call it, a bo)w in them ; that is, that the middle part shall not be quite cooked. They are done thus : — Put a gallon of water with two ounces of salt in a large iron pot with the potatoes, boil for about ten minutes, or until the skin is loose, pour the water out of the pot, put a dry cloth on the top of the potatoes, and place the pot on the side of the fire, without water, for about twenty minutes, and serve. In Ireland turf is the principal article of fuel, which is burnt on the flat hearth; a little of it is generally scraped up round the pot so as to keep a gradual heat ; by this plan the potato is both boiled and baked. Probable cost, Id. or Ud. per pound.
Potatoes, Boiled in their Jackets.— Potatoes are frequently boiled and served in their jackets, and a small plate is placed bj' the side of each guest to receive the skins. They are certainly nicer boiled in this way than in any other, and also better, for the most nutritious portion of the potato is said to lie quite close to the skin, and it is frequently cut off when the potato is carelessly peeled : at the same time this method is an inconvenient and not very tidy way of serving them. Choose potatoes of uniform size, and scrub them with a soft brush until they are perfectly clean. Put them into a saucepan with a little cold water, not quite sufficient to cover them. Boil them as gently as possible, for the more slowly they are cooked the better they will be. If a little salt is thrown in occasionally, it will be found a great improvement. If the potatoes are large, add half a cupful of cold water every now and then. In order to ascertain whether or not they are done enough, probe them occasionally with a fork, and when they are tender throughout, pour off the water, put the saucepan once more on the fire, and let it remain until the potatoes are quite dry. Send them to table with the skins on. Time to boil the potatoes, from half an hour to an hour, according to size and quality. Allow six potatoes for two persons. Probable cost, Id. per pound.
Potatoes, Broiled. — Take some cold potatoes; cut them lengthwise into slices half an inch thick, dredge a little flour lightly over these, and lay them on a hot gridiron over a clear but not very fierce fire. Turn tkem about that they may be equally coloured on both sides, and serve very hot. The slices must not be allowed to get hard, or they will be spoilt. Time, till browned. Allow two or three potatoes for each person. Probable cost, Id. or l^d. per pound.
Potatoes Browned under a Roasting Joint. — Half boil eight or ten large kidney potatoes. Drain the water from them, flour them well, and lay them in an earthen dish or a tin pan. Put this in the dripping-pan under the meat, and baste the potatoes liberally from time to time. "When they are browned on one side turn them upon the other. Before sending to table, place them on blotting-paper
POT
( 633 )
POT
Records on this page
Boiled Potatoes (Irish Fashion)Boiled Potatoes in Their JacketsBrowned Potatoes under a Roasting Joint